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Healthy Baked Chicken Chimichanga

These Chicken Chimichangas were a family favorite growing up and an ultimate comfort food! Whole wheat tortillas layered with refried black beans, a spicy and sauce shredded chicken mixture and tons of cheese, then they’re wrapped and baked to crispy perfection.
Course Main Course
Cuisine Mexican
Prep Time 20 minutes
Cook Time 15 minutes

Ingredients

  • 1-2 tablespoons olive oil divided
  • 1/2 cup diced white onion about half a medium onion
  • 1/2 cup diced red pepper about 1 small red pepper
  • 1 teaspoon salt divided
  • 3-4 garlic cloves minced
  • 2 teaspoons chili powder
  • 3/4 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/2 teaspoon paprika
  • 1/2 teaspoon oregano
  • 1/2 cup salsa + extra for topping
  • 1/3 cup chicken broth
  • A few dashes worcestershire sauce
  • 1-2 teaspoons adobo sauce or hot sauce
  • 2 tablespoons greek yogurt + extra for topping I used non-fat Chobani Greek Yogurt
  • 2 cups cooked shredded chicken
  • 4-6 burrito sized whole wheat tortillas
  • 1 cup refried black beans
  • 1 cup shredded sharp cheddar
  • Sprinkle garlic salt for seasoning top of burrito before baking
  • Guacamole for topping
  • Chopped cilantro for topping
  • Sliced Jalapeños for topping

Instructions

  1. Pre-heat the oven to 425 degrees.

  2. In a large skillet, heat about 1 tablespoon of the olive oil. Add in the diced onions and bell pepper and cook until the vegetables are tender and the onion is starting to caramelize, about 3-5 minutes. Add in 1/2 teaspoon salt and the minced garlic and cook for another 30 seconds.
  3. Add in the spices and cook for about a minute, or until they become fragrant.
  4. Add in the salsa, chicken broth, worcestershire sauce and adobo sauce. Bring just to a bubble, then reduce heat and simmer, stirring frequently until sauce has thickened and reduced slightly. Season with remaining salt and desired amount of pepper. Fold in greek yogurt. Finally toss in chicken so it’s fully coated in the sauce. Remove from heat and let cool slightly.
  5. Divide the refried black beans between each tortilla, spreading it onto the center of each tortilla. Top with chicken mixture and shredded cheese. Fold the sides in then snuggly fold bottom side up and roll to wrap. Brush the remaining olive oil on the top of each rolled tortilla. Sprinkle with garlic salt.
  6. Bake for 12-15 minutes, or until golden brown and crispy.
  7. Top with extra greek yogurt, salsa, jalapeños and cilantro, if desired.
  8. Serve and enjoy!